Instructions

• Preheat the oven to 350°F (175°C). Lightly oil a large baking sheet with olive oil or cooking spray.
• Rinse 1 cup raisins or currants in hot water and pat dry. Set aside.
• In a large mixing bowl sift together 4 cups gluten-free all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
• Add 1 tablespoon caraway seeds and the rinsed, dried raisins or currants to the dry ingredients. Stir until evenly distributed.
• Make a well in the center of the flour mixture and pour in 2 1/4 cups buttermilk. Stir from the center outward until a dough forms and the ingredients are incorporated into a shaggy, slightly sticky dough.
• Lightly flour a work surface (use the extra flour reserved for dusting). Turn the dough out onto the floured surface and knead briefly for about 1 minute to bring the dough together.
• Shape the dough into a single large disc, then cut it in half with a knife. With floured hands, form each half into a round disc (two small discs total).
• Place both discs on the prepared baking sheet, leaving at least 3 inches between them. Using a serrated knife, cut a 1/4-inch–deep X into the top of each disc.
• Bake in the preheated oven for 45 to 65 minutes, until the crust is golden brown and a knife or skewer inserted into the center comes out clean.
• Remove the breads from the oven and let them cool at least 20 minutes on the baking sheet or a cooling rack.
• Transfer to a cutting board and slice with a serrated knife into 1 to 1.5-inch–thick slices. Serve with butter and/or jam if desired.